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Chocolate Thumbprint Cookies

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1 Chocolate Thumbprint Cookies on 10th April 2010, 10:52 am

Chocolate Thumbprint Cookies Recipe

Nutritional Info (Per serving):
Calories: 109, Saturated Fat: 2g, Sodium: 53mg, Dietary Fiber: 1g, Total Fat: 6g, Carbs: 14g, Cholesterol: 9mg, Protein: 1g

Prep Time: 20 mins
Cook Time: 16 mins
Rest Time: 20 mins
Total Time: 56 mins

3/4 cup(s) flour, all-purpose
1/2 cup(s) flour, whole-wheat pastry
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup(s) nuts, walnuts, toasted
4 tablespoon butter, unsalted, cold, cut into pieces
1/4 cup(s) oil, walnut, or canola oil
1/2 cup(s) sugar, granulated
1/2 cup(s) sugar, brown, light, packed
1 large egg(s)
2 teaspoon vanilla extract
5 ounce(s) chocolate, bitter or semisweet, chopped, or chocolate chips, melted
6 tablespoon preserves, apricot


1. Position rack in the center of the oven; preheat to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.

2. Whisk all-purpose flour, whole-wheat flour, baking soda and salt in a medium bowl until well combined. Grind walnuts in a food processor until they resemble coarse meal.

3. Beat butter, oil, granulated sugar and brown sugar in a large bowl with an electric mixer until almost creamy-the mixture may still be a little grainy. Beat in egg and vanilla; scrape down the sides and beat in melted chocolate and the ground nuts. Stir in the dry ingredients with a wooden spoon until just incorporated.

4. Roll 1 tablespoon dough into a ball, place on the prepared baking sheet and flatten slightly until it looks like a deflated basketball. Continue with the remaining dough, spacing the cookies 2 inches apart.

5. Bake the cookies for 6 minutes. Remove from the oven and gently press your thumb or the end of a wooden spoon in the center of each cookie. Place 1/2 teaspoon jam in each indentation. Bake until the jam is melted and the cookie is set but still a little soft, 8 to 10 minutes more. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch.

Enhancements: Use any flavor jam you want, just don’t use preserves (the pieces of fruit may be too large) or jelly (it will melt too quickly and run).

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2 Re: Chocolate Thumbprint Cookies on 11th April 2010, 12:48 am

these look great. i have a similar recipe but it has a tiny bit of cinnamon in it, and it also calls for corn syrup which i usually don't have here in Italy, so i'll try your recipe next time!

I like to make them with cherry jam - even a whole piece of cherry for the hole.
Also have made them before with a pistachio on top (with no jam). and they look very cool - brown and green.

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3 Re: Chocolate Thumbprint Cookies on 11th April 2010, 12:10 pm

I think there something fun you can make with your kids Very Happy

I used to make little cakes with my Grandmother when i was little and i loved it! me and my sister used to eat the left over cake mix out the bowl lol!

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